"Passion" for "farm-to-table", "old-country" Italian makes this "everyday place" one of Ford Fry's "killer" restaurants, with chef Drew Belline at the kitchen's helm; the flour-and-water–driven menu (read: housemade pastas and flatbreads) manages to "make the vegetable the star of the plate"; modern digs with rustic, farmhouse touches are "Pinterest-worthy" perks, and though "crowded" distances between tables are a mere "arm's reach" away, most "can't wait to get back" to this "little bit of NYC in Decatur."